But anyway the colleagues came by again for another dinner party and this time, we yanked out the grill for a hearty feast.
I have come to realize I am always trying to cook something that I dislike - as if I were trying to discover a version that I like.
Recipe for anchovies and breadcrumb pasta HERE
Take pasta for instance, I find most variations in restaurants overly fussy, overcooked and over-sauced. I like mine al dente, ballsy and lightly dressed, which resulted in this version with slow-roasted tomatoes, panko breadcrumbs and anchovies.
Recipe for slow-roasted tomatoes HERE
I dislike tomatoes. Seedy, slimy and sourish, I only take tomatoes when I'm too lazy to pick them out of sandwiches. However, these slow-roasted tomatoes are moreish and they bear a subtly charred and sweet flavour. We can safely say, slow-roasted cherry tomatoes are here to stay for good.
When it comes to starch, potatoes rank way behind rice and bread. Apart from Jagabee or fries from McD's, I often consider potatoes an insipid waste of space.
Yet this recipe plus the amazing dressing is a recipe after my potato-hating heart. I personally love this recipe. The potatoes keep their crisp and the garlicky-lemony aioli (fancy words for mayo) literally grabs you by the wherever-you-like to-be-grabbed.
Oh yeah, skin-on might be a problem with some of you but I do love the extra texture (sort of rhymes) that it brings to the table.
Recipe for esquites HERE
Yes, I love corn but I love them even more charred from the stovetop, instead of yanking out the grill. When I tasted the esquites, the dish felt like it was missing the X factor, and a steady dash cayenne pepper did the trick. But here I am, typing this out and I realised I forgot to include the cheese.